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Cookies are a very underrated part of the
dessert world. Cookies can take the shape of Tulipe paste containers for
sorbets or mousses, they may be Hippen Masse masks served as part of plated
desserts for New Years. Savory cookies of Parmigiano-Reggiano, cornmeal
and chillies are a great accompaniment for a hearty Italian soup. The
roll of Cookies are endless as are the techniques that make each of them
unique. Learning a great Biscotti or a Tuille is not complicated when working
one on one with someone who just loves what she is dong.
Your cookie interest may lie in making
"simple" sugar or chocolate chip cookies but when you went from
simple home made cookies to a more commercial application things started to
happen such as: cookies sinking in the middle, too crumbly to handle or
spreading too much. Learning ingredient functions and how to design
specific qualities into a cookie is just part of what Marda teaches.
Some of the cookies that can be covered in an intense cookie
class are:
- All types of presses, drop & refrigerator cookies
- Classic Chocolate Chip
- Triple Chocolate Mocha
- Tuiles
- Ciganettes
- Biscotti
- Dog Bones
- Sables (Checkerboard)
- Shortbread
- Amaretti
- Gingerbread
- Mont Blanc
- Pizzelle
- Macaroons
- New York Black & Whites
- Chinese Almond Cookies
- Florentines
- Oat Nutrition Bars
- Strassburger (spritz) Cookies
- Sugar Cookies
- Milano
- Hippen Masse
- Fruit filled shortbread
- Decorated sugar cookies (reflecting seasons or messages)
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